I have been on a homemade hot sauce kick these past few months. Last week I posted a recipe for homemade sriracha sauce and I’ve also been developing a recipe for a gluten-free kochujang which has been a frustrating work in progress. I have only recently tried harissa within the past year and just loved its smoky spiciness. Harissa is a hot pepper paste typically associated with countries in Northern Africa. I took a big shortcut on this recipe incorporating a Korean ingredient. You can find out the “secret” ingredient on Amanda Mouttaki’s site MarocMama!
